TO cure or Not to cure... is that the question?... Hmm... Yes that is the question!

Discussion in 'Sausage' started by shamokin, Feb 20, 2013.

  1. shamokin

    shamokin Newbie

    Hi all, complete newbie here.

    Im looking for some advice on whether to cure a fresh sausage before smoking it.

    I want to cold smoke it for 12 hours and then vacuum pack it and freeze it to enjoy at leisure but dont want to get food poisoning. 

    If I add the appropriate amount of cure (not sure what the appropriate amount of cure is as i havent done this yet)  with a nitrate of 6.4% to it while making the fresh sausage then smoke it will this be enough to keep it from spoiling. 

    Any advice would be appreciated


  2. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Yes you will need to add cure 1. Use cure 1 at, 1 level tsp per every 5 lbs of meat
  3. If you're going to cold smoke, cure is essential to protect against the possibility of botulinum toxin.
    Cure #1 (6.25% nitrite) is used at a rate of one level teaspoon per 5 lbs of sausage meat (156ppm nitrite)

    It's important to fully educate yourself before starting.


    Last edited: Feb 20, 2013
  4. z
    Last edited: Oct 16, 2013
  5. shamokin

    shamokin Newbie

    Hi all!

    Made my first attempt yesterday.

    I cooked and ate some of the sausage right away and it was pretty darn tasty.

    Thanks for the info ( im still alive)

    Although next time a little less salt and a little less thyme and probably will add a smidgen more fat.

    I stuffed some of the meat in a Len Mahogany Salami casing and smoked it for about 6 hours.

    I wanted to do more but had to run out.

    I want to cook the sausage thats in the casing and wondering if i should cook it in a water bath to keep the whole thing moist 

    or if I can just bake it in the oven slowly.

  6. shamokin

    shamokin Newbie

    Pure nitrate?

    I have a prague powder

    I was expecting it to be pink but it turned out white.

    Got it from supplier in Toronto
  7. zalbar

    zalbar Fire Starter

    @shamokin: Up here in Canada we have no regulations concerning the coloring of sodium nitrite or nitrate. If you got it from BSA I know they don't colour theirs which is where I get my supply. I do know that they add anti-caking agents.
    Last edited: Mar 18, 2013

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